Persimmons in season during November

Orange persimmons are in season in November. Find out how to eat this fruit that's rich in fiber, beta-carotene, vitamin C and potassium.

How to select

Two types of intensely orange persimmons dominate the market: Hachiya, tomato-shaped with an acornlike point, and Fuyu, smaller and squat. Hachiyas must be completely mushy to eat, while sweet Fuyus are best firm. Ripen at room temperature. (Hachiyas may take several days.)

Preparation tips

Hachiyas: Scoop out rich pulp and eat immediately or freeze. Blend in a smoothie, add to cake or quick-bread batters, mix into a sweet-potato casserole, or use atop ice cream or oatmeal.